Herb Flatbread from the Smoker
Juicy flatbread with fresh herbs that develops a crispy crust and an aromatic smoky flavor in the smoker.
Ingredients(for 0.5 kg)
Instructions
Prepare dough
45 Min.Mix flour, yeast and salt. Add water and 20 ml olive oil and knead into an elastic dough. Let rise covered in a warm place for 45 minutes.
Shaping and topping
10 Min.Roll the dough oval to approx. 1 cm thickness, brush with remaining olive oil and distribute the chopped fresh herbs evenly on top, pressing them in lightly.
Heat smoker
15 Min.Preheat smoker to 190-210°C and add alder wood chips plus some apple wood chips. Preheat a pizza stone or cast iron grill.
Smoking
15-20 Min.Place the flatbread on the preheated stone and smoke with the lid closed for 15-20 minutes until golden brown and fully baked.
Serving
5 Min.Remove the flatbread from the smoker, let it cool briefly and tear into pieces. Serve warm with olive oil or dip.
Pro Tip
Slide the flatbread into the smoker on a board dusted with cornmeal so it does not stick.
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